Happy Wednesday to you!
So, after Seattle I needed a little bit of a break from the doughnuts if you know what I mean. I’m a firm believer of everything in moderation and that includes doughnuts, booze, random tiramisu cravings at 10pm (thank goodness for take-out), chocolate cake and dr. pepper straight from the can. I think everyone that reads this blog understands that I have a major sweet tooth. If I thought there was any call for it, I would totally just turn this little ol’ blog into a dessert only blog and post cookies, cakes and pies every.single.day.
However. None of our waistlines need that right now. And as much as I love chocolate cake (oh, just wait!! heh heh), sometimes a good summer salad recipe is just as necessary.
I love tabbouleh.
It’s fresh, grainy and fills me right up when I stuff it into a pita wrap with some hummus and hot sauce. I usually just buy it in little containers at Whole Foods (I know…I know…), but it recently dawned on me that I would save some $$ if I just cranked out my own. Duh, Jenna—when will you ever learn? One day I’ll get the hint and make my own hummus, too, just you wait!
So, in making my own tabbouleh, I made a few little changes to more traditional versions.
First, I used whole wheat couscous instead of bulgar wheat! I love couscous because it’s so fluffy and cooks up SO fast with little to no effort. I mean really—-all you do is pour the dry couscous into boiling water, turn off the heat and let it sit for 10 minutes. Easy as pie.
It’s what I cook up the most for myself when I don’t feel like spending a bunch of time in the kitchen at night but want a healthy meal.
The second change is that I added FETA to the mix! I love me some feta cheese and it goes so perfectly in this salad recipe. Yum.
This tabbouleh recipes comes together quickly and keeps well in the fridge all week, making it perfect for packed work lunches or dinners when it’s too hot to think about turning on the stove. I also love it alongside some grilled chicken or fish. Really, it’s just great all around!
I hope y’all enjoy this quick and easy summer salad recipe….I know I’ll be eating it all week long since it tastes better a day or so after you make it.
Looking for more quick summer salad recipes that both keep and pack well? Try this Mediterranean Quinoa Salad, Black Bean, Quinoa and Citrus Salad and Wheat Berry Salad with Corn and Smoked Mozzarella. Now what are you waiting for?! Go pack a picnic.
Couscous Tabbouleh Salad
1 cup whole wheat couscous, dry
1 cup vegetable broth or water
1 large cucumber, peeled and small diced
2 green onions, thinly sliced
1 large bunch Italian parsley (about 3.5 oz), minced
1 handful fresh mint (about 1 oz), minced
2 tbsp olive oil
juice of 1 large lemon
sea salt to taste
1/2 cup crumbled feta cheese
Bring the broth or water to a boil in a small pot on high heat on the stove. Once boiling, add the dry couscous and 1/4 tsp sea salt. Stir, then immediately turn off the heat and cover the pot. Let sit for 12 minutes covered like this then fluff with a fork.
Meanwhile, place the minced parsley, minced mint, diced cucumber and thinly sliced green onions in a large mixing bowl. Add cooked couscous to the bowl, followed by the lemon juice, olive oil, feta cheese and a additional sea salt to taste. Toss well and chill for 2 hours before serving to let the flavors intensify.
About 2 hours (includes time to chill salad)
**Salad will keep for up to 5 days covered in the fridge